FSM 116 FINAL QUIZ 3M-1

Why is fish considered a high biological value protein source?

• It is cheaper than other meat sources.

• It contains all essential amino acids.

• It requires minimal preparation.

• It is easily cultivated in any water body.

What causes the "stale fish" odor in deteriorating fish?

• Oxidation of fatty acids

• Trimethylamine production from trimethylamine oxide

• Enzymatic breakdown of proteins

• Bacterial contamination from external surfaces

Why is mariculture in the Philippines still in its infancy compared to aquaculture?

• Lack of suitable saltwater locations

• High costs of maintaining saltwater bodies

• Limited application to species like tahong and oysters

• Difficulty in cultivating freshwater fish in saltwater

Which characteristic of grayling necessitates immediate consumption after being caught?

• High fat content

• Rapid spoilage

• Unique taste

• Limited availability in markets

Which cooking method is least suitable for walleyed pike?

• Poaching

• Baking

• Frying

• Raw preparation

Why is whitefish considered versatile for cooking?

• It has a mild flavor and high fat content.

• It is lean and boneless.

• It retains its texture in freezing conditions.

• It is widely available fresh.

What characteristic makes talangka unique among crabs?

• It is a freshwater crab.

• It is much smaller in size.

• It has a segmented body.

• It contains high levels of omega-3.

How does trimethylamine production impact fish spoilage?

• It creates a strong, unpleasant odor.

• It slows down bacterial activity.

• It hardens fish muscle tissue.

• It oxidizes fish fats.

What is the primary reason for using moderate temperatures when cooking fish, according to the principles of fish cookery?

• To enhance the appearance of the dish

• To retain moisture and prevent overcooking

• To ensure uniform cooking of connective tissues

• To allow maximum fat to drain from the fish

Why are fatty fishes more suitable for dry heat cooking methods like broiling and baking?

• Fatty fishes are less likely to dry out during cooking.

• Dry heat enhances the distribution of fat in the flesh.

• It allows the flavors of the fish to develop evenly.

• Fatty fishes require higher temperatures for protein coagulation.